This tasty chicken and crunchy slaw recipe is the perfect midweek meal. You're ready to plate up in just 15 minutes.
Serves44
Cook time10 mins10 minutes
Prep time5 mins5 minutes, + 5 mins resting time
+ 5 mins resting time
Ingredients
1 pkt Coles RSPCA Approved Chicken Thigh Fillets with Jamaican Jerk Spice
350g pkt Coles Special Burger Slaw Kit
1 avocado, stoned, peeled, sliced
3 limes
Coriander sprigs, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a barbecue grill or chargrill on medium. Spray the chicken with olive oil spray. Cook for 4 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 2
Prepare the salad kit in a large bowl following packet directions, reserving the dressing. Top with the avocado. Drizzle with half the reserved dressing.
Step 3
Cut 1 lime in half. Drizzle over the salad. Cut the remaining lime into wedges or cheeks.
Step 4
Divide the chicken and salad among serving plates. Drizzle with the remaining dressing and sprinkle with coriander. Season. Serve with lime wedges or cheeks.
1 pkt Coles RSPCA Approved Chicken Thigh Fillets with Jamaican Jerk Spice
350g pkt Coles Special Burger Slaw Kit
1 avocado, stoned, peeled, sliced
3 limes
Coriander sprigs, to serve
Description
This tasty chicken and crunchy slaw recipe is the perfect midweek meal. You're ready to plate up in just 15 minutes.
Method
Step 1
Heat a barbecue grill or chargrill on medium. Spray the chicken with olive oil spray. Cook for 4 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 2
Prepare the salad kit in a large bowl following packet directions, reserving the dressing. Top with the avocado. Drizzle with half the reserved dressing.
Step 3
Cut 1 lime in half. Drizzle over the salad. Cut the remaining lime into wedges or cheeks.
Step 4
Divide the chicken and salad among serving plates. Drizzle with the remaining dressing and sprinkle with coriander. Season. Serve with lime wedges or cheeks.
